Hazelnut Shortbread

Hazelnuts are famous for being paired with chocolate, but this simple, buttery shortbread allows their golden flavor to take center stage. If you bought raw, skin-on hazelnuts, it’s easy to take the skins off. Simple toast them in the oven at 350º F until the nuts are golden and the skins are starting to split, 12 to 15 minutes. Then, transfer to a clean kitchen towel and rub until the papery skins start to come off. They’ll cling to the towel, making your job even easier. Let them cool completely before chopping and proceeding with the recipe.

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature

¾ cup packed light brown sugar

2 cups all-purpose flour

¾ teaspoon kosher salt

1 cup toasted hazelnuts, roughly chopped

Nonstick cooking spray

Nutritional Information

Calories 269.18

Fat 18.06g

Sat fat 8.08g

Cholesterol 32.57mg

Carbohydrate 25.10g

Fiber 1.32g

Sugar 11.16g

Protein 3.21g

Sodium 101.20mg

Calories 269.18

Fat 18.06g

Sat fat 8.08g

Cholesterol 32.57mg

Carbohydrate 25.10g

Fiber 1.32g

Sugar 11.16g

Protein 3.21g

Sodium 101.20mg

How to Make It

Step 1

Preheat oven to 350°F. Combine butter and sugar in a large bowl and beat with an electric mixer on medium-high until creamy, about 2 minutes. With mixer on low, add flour and salt and beat just to combine. Use a spatula to fold in hazelnuts.

Step 2

Lightly coat a 9-by-13- inch baking dish with nonstick spray. Line with parchment paper and lightly spray parchment. Press dough firmly into baking dish. Bake until golden and just starting to pull away from edges, 25 to 30 minutes.

Step 3

Let cool completely and cut into squares or rectangles. Cookies will keep wrapped tightly and at room temperature for up to 1 week.